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Vegetable and Chicken Pot Pie

Vegetable and Chicken Pot Pie

Vegetable and Chicken Pot Pie

Serves: 8 to 10

Preparation: 25 minutes

Cooking: 1 hour 15 minutes



4 stalks celery, finely chopped
4 carrots, finely chopped
2 courgettes, cut into cubes
6 Portobello mushrooms, chopped (including stems)
8 Agria potatoes, peeled and chopped
1 onion, diced
1 teaspoon minced garlic
Juice and zest of 1/2 a lemon
1 Bouquet Garni*
1/2 teaspoon chilli powder
1.25 litres of water
1 whole chicken, not frozen
1/2 cup lite cream
5 Tablespoons milk
1 Tablespoon butter
1/4 cup cheddar cheese



In a large pot place the chicken, water, Bouquet Garni and bring to a boil. Cook for one hour or chicken is cooked through 

When chicken is cooked, remove from liquid to cool; make sure you keep the liquid, removing the Bouquet Garni sachet

When cool, shred chicken, disposing of the bones

In a pot, cover potatoes with salted water and bring water to a boil. Cook potatoes until soft and then drain and mash with a touch of milk, a knob of butter and salt and pepper to taste. Mash until smooth and set aside 

Preheat oven to 180°C

In a pan, sauté onion and garlic until softened, then add celery and carrot and cook through for about 5 minutes. Add mushroom, lemon juice and zest, a touch of chilli powder and salt and pepper to taste 

Sauté vegetables for a further 5 minutes and then add one cup of chicken liquid and 1/2 cup of port or sherry (the alcohol content will cook off). Simmer till tender then add 1/2 cup of lite cream and warm through until thickened slightly. Add shredded chicken and mix through 

Pour mixture into pie dish and then top with mashed potato using a fork to spread evenly (as per photo). Cook in oven for a further 15 minutes or until cooked through


* You can purchase a pre-made Bouquet Garni from most supermarkets, otherwise add a teaspoon of the dried herbs: marjoram, thyme, sage, parsley and one bay leaf 


NB: You will have chicken stock left over which is a great base for soups, casseroles and sauces